How to make box brownies better
This is our family’s favorite easy brownie recipe! Learn how to make box brownies better with these brownie mix hacks.
A few additional ingredients creates an amazing doctored up brownie recipe from a box.
Box mixes are so convenient. Bless the person who developed that amazing idea.
There should be no shame in using a brownie box mix.. but sometimes you want the box of brownie mix to taste more homemade. That’s where box brownie mix hacks come into play!
Trial and Error
We tested a lot of brownie mix hacks so we could come up with our best easy brownie mix box recipe. I tried and retried this recipe about 9 times in total!
How do you make box brownies better?
A traditional box brownie mixes call for water, eggs and vegetable oil. It’s all about adding ingredients to the brownie mix to give the brownies better texture & taste.
We want boxed brownie mix to taste like homemade brownies, like fudgy brownies, where the top of the brownies have that shiny appearance with an ultra fudgy texture.
Extra ingredients to add to brownies:
- Add melted butter – makes the chocolate flavor richer compared to vegetable oil
- Use buttermilk or whole milk – makes the brownie richer and taste more homemade
- Add cocoa powder – adding additional cocoa powder makes the brownies more chocolate-y
- Add in chocolate chips – this will give the brownies texture and enhance their chocolate flavors
- Add espresso powder – makes the chocolate flavor richer, and the brownies will NOT taste like coffee. Instead of espresso powder, use 1/4 cup brewed strong coffee or 1 & 1/2 teaspoons instant coffee.
We actually tried this recipe with and without espresso powder and in a blind taste test, everyone preferred the brownie recipe with espresso powder because it tasted more chocolate-y.
Where to buy espresso powder
You can purchase espresso powder in the baking aisle of your grocery store or on amazon.
Lazy girl boxed brownies
Here’s the BEST part for making box brownies better – you combine all of those ingredients and the brownie mix in a bowl, and beat it together with an electric mixer.
No adding each ingredient one at a time – add them all at ONCE! Let’s rejoice, these are the ultimate easy brownies for a crowd.
How to make box brownies
Prep. Preheat the oven to 350ºF.
Line a 8×8 inch square pan with parchment paper and spray with non-stick cooking spray. Set aside.
Combine and mix. In a mixing bowl, combine the eggs, melted butter, buttermilk, brownie mix, cocoa powder and espresso powder and beat with an electric mixer on low until combined, about 1 minute.
Pour the brownie batter into the prepared pan. Spread evenly with a spatula.
Bake. Bake for 37-40 minutes or until a toothpick inserted in the center comes out clean.
Allow the brownies to cool. Remove the brownies from the pan using the parchment paper. Slice and serve.
How many eggs for box mix brownies?
Generally the more eggs you add to a brownie recipe, the cakier the brownie will be. That’s why it’s a good idea to stick with 2 eggs, which is typically the amount that the back of the box calls for.
However, you can add an additional egg yolk if you want to experiment. The additional egg yolk adds more fat, creating a fudgier brownie.
Glass or metal pan to bake brownies
I used a glass 8×8 inch baking pan because that’s what I have in my kitchen!
You can use a metal pan and I would recommend decreasing the baking time by 5 minutes. Metal pans heat up faster and can produce chewier brownies.
You can customize these brownies exactly how you like them!
Add nuts. Mix in chopped walnuts, chopped pecans or sliced almonds for a crunchy texture and nutty flavor.
Add chocolate or chopped candy bars. Think chocolate chips, white chocolate chips, butterscotch chips, peanut butter chips, chopped peanut butter cups.
Bring on the mint. Add chopped andes mints, crushed candy canes, peppermint patties or mint extract for an extra minty flavor. I think mint and chocolate is the best!
Swirl. Swirl in nutella, peanut butter, or cream cheese for an added surprise.
Frost them. Bring the chocolate flavor up a notch by frosting the brownies. See all of our frosting options. Coffee frosting on brownies is right up my alley!
Brownies a la Mode. Add caramel syrup, crushed potato chips, or chopped chocolate chip cookies for extra decadent brownies!
Cut brownies cleanly
To get really nice clean brownie squares, I like to refrigerate my brownies for at least 30 minutes before cutting.
Then I use a long 8 inch chef’s knife to cut them. But here’s the most important tip, wipe the knife CLEAN between each cut. Yes, it’s annoying, but it works!
Make the brownies and allow them to cool completely.
Cut them into squares, wrap 4 at a time in aluminum foil (wrap well), then cover them in plastic wrap and store in a freeze ziplock bag for up to 3 months.
To thaw: place in the fridge over night.
Can I bake these in a 9×13 inch pan?
You can bake the brownies in a 9×13 inch pan for 25-32 minutes. If you allow the recipe as stated and bake in a 9×13 inch pan, the brownies will not be as thick because the pan is larger.
You could double the recipe and bake in a 9×13 inch pan for thicker brownies. The baking time would be 40-60 minutes.
These turned out so good and moist and indulgent! I didn’t have espresso powder but had about two tablespoons of strong coffee left so I added it with the milk to equal the liquid amount and it turned out great! My husband and 2 year old wolfed down their trial piece and promptly asked for more!-Ami
Normally I don’t comment on these kinds of recipes, but it was so good. Without a doubt the best brownies I’ve ever had- including the countless ones I’ve made from scratch and even the deluxe brownie at my favorite restaurant- these simple modifications to a box of brownie mix make it the best brownies ever. Period.-Grace
More Brownie Recipes
How to make box brownies better
- 2 large eggs
- 1 stick unsalted butter, melted, 1/2 cup
- ⅓ cup buttermilk or milk
- 18.3 oz brownie mix, 18.4 oz is fine too!
- ¼ cup cocoa powder
- 1 tsp espresso powder, optional, but makes chocolate flavor richer, the brownies will NOT taste like coffee. Can use 1/4 cup brewed coffee or 1 & 1/2 tsps instant coffee in place of espresso powder.
- Preheat the oven to 350ºF.
- Line a 8×8 inch square pan with parchment paper and spray with non-stick cooking spray. Set aside.
- In a mixing bowl, combine the eggs, melted butter, buttermilk, brownie mix, cocoa powder and espresso powder and beat with an electric mixer on low until combined, about 1 minute.
- Pour the brownie batter into the prepared pan. Spread evenly with a spatula.
- Bake for 37-40 minutes or until a toothpick inserted in the center comes out clean.
- Allow the brownies to cool. Remove the brownies from the pan using the parchment paper. Slice and serve.
- *Note: bake in a 9×13 inch pan for 25-32 minutes. The brownies will not be as thick.
The easiest way to cut brownies is with a plastic knife. Brownie will not stick to knife, no need to wipe it off. It’s amazing how easy it is.
Plastic knife really works. Wow!
Yep, plastic knife is the absolute BEST way to cut brownies….just make sure they’ve cooled because otherwise the knife can melt.
I need a bigger batch can I use two mixes or a family sized box and double your I ingredients?
Hi Carol! I would double the recipe – so use two 18.3 oz boxes of brownie mix and double all other ingredients!
Delicious. I didn’t have the espresso powder and they were awesome. I’ll get some for next time.
I used Duncan Hines Chewy Fudge box and followed your recommendations. They were the softest, moist, and thickest brownies I have ever tasted.
Espresso powder is the secret ingredient! Thank yo so much for the recipe. The brownies turned out most delicious. Best way to beat the stay at home blues….
These turned out so good and moist and indulgent! I didn’t have espresso powder but had about two tablespoons of strong coffee left so I added it with the milk to equal the liquid amount and it turned out great! My husband and 2 year old wolfed down their trial piece and promptly asked for more!
These brownies were great; they were really soft and chocolate-y! I didn’t have any espresso powder, but they were still really good. I’ll be sure to try them with espresso powder next time if possible. Thanks for the recipe!
These brownies were delicious! They were very moist. I added chocolate chips, marshmallows and pecans. I cooked them for 60 min. in an 8×8 glass dish.
An extra egg yolk is the trick. I added everything else you suggested and pecans. I also like a teaspoon of vanilla. Great anniversary heart brownie.
Would instant coffee work in place of espresso powder? ?
I think it would give a different flavor – but let me know if you try it! Espresso powder is like the texture and consistency of cocoa powder, as instant coffee is granules.
I use instant coffee when I make brownies. Mix 1/2 – 1 tsp (according to your taste) with enough hot water to dissolve, then add to your liquid!
Actually instant coffee works wonderfully well as it will break down and melt into the batter as you mix it and it bakes. I use the kind you get at the Dollar Store, fantastic! cheap, and I use it just for baking.
The only espresso powder I have is Medaglia D’oro instant espresso. Will this work, or is the brewing type of espresso needed for optimal results?
Hi Ann! I haven’t tried it with instant espresso instead of espresso powder – but I’m guessing it will be okay!
If I don’t have espresso powder but I have instant coffee packets is that fine to replace? Do you active the crystals in the egg first or just mix into the batter?
Also, for the butter/egg/milk should we use the amount in your recipe regardless of what the box calls for or use the equivalent amount?
Hoping to make these tonight!! Thank you!
Hi Briana! If you’re using instant coffee or instant espresso (not espresso powder) I would use the same amount the recipe calls for. I would also dissolve the crystals in the melted butter.
As long as you are using a 18.3 or 18.4 oz box of brownie mix, disregard what the box says and follow our recipe!
Normally I don’t comment on these kinds of recipes, but it was so good. Without a doubt the best brownies I’ve ever had- including the countless ones I’ve made from scratch and even the deluxe brownie at my favorite restaurant- these simple modifications to a box of brownie mix make it the best brownies ever. Period.
I always make my brownies in cupcake tins. You don’t have to worry about cutting them pretty and it is super easy to throw some in a Ziploc bag to share!
What a great idea! My husband needs a treat for work, but with COVID, everythis has to be individually packaged.
Can I use regular butter? It is a little difficult for me to go out, and all I have is regular butter, not unsalted…
Definitely! Just omit any additional salt.
Just made these brownies and followed the recipe exactly other than adding the vanilla. I baked them for 22 minutes in a 9x 12 glass pan. When I poured the batter into the pan, it seemed much thinner than a typical brownie recipe . The flavor was decadent, very rich and not so sweet. However, we found them to be very dry. Had to smother them in ice cream. I would try the recipe again but need to do something to improve the moistness.
Hi Debbie! Did you watch the video? That gives a good picture of the consistency of the batter. Are you saying that the batter was thinner than you expected (like the consistency) or are you saying that the batter wasn’t as thick in your 9×12 inch pan? A 9×12 inch pan is significantly larger than a 8×8 pan so the brownies will be thinner because there is more surface space.
The brownies turned out to be very dry. I live at 5,600 feet so I used the high altitude additions of ½ cup of four and 2 extra Tablespoons of milk. Should I skip these and try again? I used Ghirardelli dark choc boxed brownies.
Hi Donna! I would not recommend adding the 1/2 cup flour. Do not follow the directions on the box and make sure you are using a 18.3 (or 18.4 oz) box.
I almost used the Ghirardelli for mine, but noticed it only called for 1 egg. I used Pillsbury instead. It’s much more forgiving. (AND I used to live in Show Low, AZ at almost 5700 ft. I would’ve added the flour too.) It also takes FOREVER to cook beans that high up!🤨
When you say to use “cocoa powder” do you mean 100% cacao natural unsweetened (such as Hershey’s Cocoa) in the baking aisle?
I really want to try this out but my brownie mix has only 14.11 oz (400g)
Should I still follow the measurement or lessen the amount?
I would recommend purchasing a 18.3 oz box!
So good! Thank you! I also have a little trick where I put butter in the baking pan and put it in the oven and let it become browned butter. Then I pour the brownie batter on top and using a butter knife, spread the browned butter that has gone up the sides of the pan across the top. The browned butter adds a great caramel-y flavor and makes the edges crunchier while the middle stays chewy.
Hpw long do you put the butter in the oven for?
I was just getting ready to start making these brownies when I realized my brownie mix, which is Duncan Hines double fudge, is 17.6 oz size. Is this a problem? Do I need to adjust the recipe? Thank you so much!
Hi Carole! You could try it with the 17.6 oz box – the baking time may be a little shorter. Let me know if you try it!
Okay for the Betty crocker brownies box mix add 1/3c more milk and 2tbsp of oil to this recipe and you are perfect. Otherwise you will have thick bricks.
Why tho? I’m confused? Based of what your saying and all the reviews of everyone saying they are good the way she said to do them. They didn’t mention having thick bricks?
I would like to get this recipe right but it’s failed me so many times due to things I’ve done so now your comment has me more confused.
I love this recipe. Do you also have from scratch recipe, if you do not have the box?
Yes! We have amazing homemade brownie recipe. I’m a little biased, but it took me a whole week to perfect!
Hello I have the brownies in the oven right now 😋 I like my brownies a touch under done so reducing the baking time a little. I didn’t have the box of mix but, had a bag and I didn’t look to see the size Oops 😕 hopefully they will still be chewy and wonderful I will let you know ☺
I am going to make these for my son’s birthday so I clicked on your link for the Espresso Powder from Amazon. Amazon is out of stock, with no estimate when they will get more. I went directly to the King Arthur website and ordered the powder. I hope you still get the credit for it, as every little bit helps.
Hi Caroline! I hope your son has a great birthday and everyone enjoys these brownies! I’m glad you were able to find the powder, eventually!
Great ideas! I added chopped walnuts, vanilla and orange zest. They were delicious!!
Oof should have just followed the box mix these just ended up dry and I was hoping to have some gooey brownies.
Hi Sam! I have a few questions..
-Did you use a metal or glass pan?
-Did you use buttermilk or milk?
-What size brownie mix did you use?
I am new to baking so I thought I would give this a try and omgosh these turned out amazing! I didn’t have any expresso powder so I left that out. I added salted caramel chips and walnuts to the batter. This is the first time that I’ve ever made brownies and they didn’t turn out as a cake. Thank you for this recipe!
I made this brownie today. My husband loved them. We live at 6,500 feet. I made sure my oven was set to 350 degrees using 3 different oven thermometers. Added 1 tablespoon full of vanilla. Followed the rest of the recipe to the letter. I had to cook them for 47 minutes. Toothpick came out with flecks. I put them on wire to cool and finish cooking. They were very moist. Adding the cocoa powder makes them less sweet which made me happy. I made sure not to scoop the cocoa powder but used the sprinkle with a spoon over the cup method so it was not packed. I used a 18.2 oz box of brownie mix. Cooked in 8×8 glass pan. The batter was very thick. This is the best recipe I have found for high altitude. This is going to be the recipe base I use from now on. I can think of all sorts of things I want to add in. Thank you so much.
Excellent recipe! Used instant coffee because I didn’t have espresso powder. Added 3/4 cup walnuts & 1/3 cup chocolate chips. I did add the extra egg yolk too. Family
L❤️ved then! My daughter thought they were homemade 😉. Thanks so much!
Just tried your tips today. I had a small bag of mix, added in butter, coffee, two tablespoons of cocoa, and chocolate chips. Oh wow! What a huge difference! Thanks so much!
I made this in a cast iron skillet and then added ganache on top with sea salt. Absolutely amazing!
These tips were so helpful.
Jill, that sounds like an awesome way to make these brownies!!
Use Kahlua in place of water and brush top of cooled brownies with more Kahlua.
Oh my gosh, that sounds good!
I have a recipe that calls for adding cherry pie filling in the brownies and over the top. Will this change the texture of the brownie using your recommended ingredients?
Hi Rose! Adding cherry pie filling to the brownies will change the texture and bake time. Since I haven’t tried it myself, I can’t give an accurate idea of the bake time, sorry!
I’m new to the baking business and have been craving brownies. I tried your modifications but I still found them to be a bit dry. I used Betty Crocker’s Fudge Brownie mix, I followed the directions and used a glass pan. What can I do to improve my next batch?
Hi Ade! Have you checked your oven temperature with a thermometer?
I can’t use dairy milk. Could I substitute with water or oat milk? And would I use the same amount? Thanks so much!
Hi Marcie! Yes you could use water or oat milk, but the brownies won’t be as rich.
When using a boxed brownie mix, I always add 1 Tablespoon of vanilla and I also sift the dry mixture. I often grab a pizza cutter to cut my brownies.
My favorite trick for boxed brownies is to drop the oven temp to 300F and increase the bake time just slightly (5-ish mins). Keeps them moister and gives them a wonderfully crackly crunchy top.
I found these to be pretty dry. The flavour was great though. Not sure that I’d use a mixer for a minute next time as I think that may have had something to do with it being dry. And I baked in a glass 8×8 for only 32 minutes because when I peeked in the oven the outer edges were already turning pretty dark. I’ll definitely try the recipe again and tweak it a bit to see if I can get them more moist.
Very good. Baked in an ‘Awesome Brownie Pan’ for 35 min. and they came out moist and slightly cake like. I didn’t add the powders (cocoa and espresso) as I didn’t have either. I did mix in 1/4 c. dark chocolate chips, 1T of course sea salt and altered the liquid to just under a 1/2. c. of half and half. I will keep this recipe handy because these turned out just the way I like a homemade brownie. Thank you for sharing.
I use a plastic “lettuce knife” to cut mine. Works like a charm.
Also, instead of espresso powder I use a bit of almond extract. Tip from my grandmother.
Can you use 2 boxes and put in a 9X13 pan since I don’t have a square pan that is small? What would the cooking time be? thanks
Hi Stanley! That’s a good idea to try! We sure to double all ingredients if using 2 boxes. I haven’t tried this method myself, but I would suggest checking the brownies at 30 minutes and adjust from there.
I am not a coffee drinker, don’t even like the smell of coffee. And I can definitely taste the coffee in these brownies, so I will leave it out in the future. My coffee drinking friends say they can’t taste any coffee in these brownies.
Add 1/2 cup to 1 cup of oats and 1/3 cup (more or less — I don’t really measure them) with a couple tablespoons of cocoa (dark chocolate is supposedly more healthy) for what I call HEALTHY BROWNIES. The extra bulk needs a little extra liquid. — You can even replace the oil/butter with apple sauce for someone on a low-fat diet but they just don’t taste quite right so I use about 1/2 of the recommended oil/butter to improve the taste.
These were the best brownies. I was asked to bring two desserts to our daughter’s. I brought cranberry bars for adults and your brownies for the kids since I didn’t think they would like cranberry bars. Oh my goodness your Brownies were a hit with the adults! They all loved them and my daughter insisted that I give her the recipe immediately. Your Brownies made the party. Kids liked them too but they were too busy playing to eat, so the adults were loving them. I doubled the recipe in one 9×13 pan and followed your recipe. I think most of the problems others have with them being dry is their oven. To bake any type of brownies, cakes, or pies YOU need an oven thermometer. That is your only way to correctly measure the temperature of your oven. Your recipe is the only way to bake delicious brownies. Thank you for sharing.
I tried this (except for the espresso powder) and the result was amazing. The best brownies i’ve done. I hope I can get the espresso next time and see the difference. Thank u!
I didn’t have buttermilk so I used regular whole milk, about 1/2 cup of expresso chips in lieu of expresso powder and followed the rest of your recipe. I used ghirardelli choc supreme brownie mix and they were outrageously delicious! I did bake a 325 in a metal pan for about 38 mins. I’ll never make a regular box mix again. Thanks so much for this recipe.
Can I use heavy whipping cream instead of buttermilk and is it OK that I don’t have any cocoa powder or espresso powder
Attempting to make them last minute and thought I would add something different but I will try your other recipe when I have all the ingredients as well
If I make these brownies in a muffin tin, do I reduce the baking time?
Hi, Could I substitute milk with heavy cream or evaporate milk?
I would recommend heavy cream if you have to use a substitute.
I’m having a hard time finding espresso powder at my local grocery stores. Can I substitute with Nestle espresso baking morsels ? Which is better buttermilk, whole milk or 2 % ? Really looking forward to trying them.
Hi Dawn! If you don’t have espresso powder, I would recommend skipping it. The espresso powder intensifies the chocolate flavor, but it’s not critical. In terms of ranking the milks, I would opt for buttermilk first, then whole milk, then 2%, then skim or milk alternative.
I’ve read comments from other forums with similar recipes where people said that using 2 eggs made the brownies too cake like. That the extra egg really made it rise. Is it permissible to use only one egg & what drawbacks would there be if any?
Since I’ve read no complaints so far on here, let me ask if any of you ran into this issue on here?
If my mix box is a bit on the smaller side, say about 16.5 oz then do I still use the suggested amounts of butter, milk & cocoa powder listed here? Seems like a silly question but I was just wondering. My brownie mix box is a Betty Crocker w/walnut mix so it’s a little bit smaller than the 18 oz box.
Hi Anthony! I haven’t tested this recipe with a 16.5 oz box of brownies so I can’t give a proper recommendation.
First time using this recipe. So delicious! Came out perfect and moist. I followed the recipe to the letter.
Wow these were great.
I added marshmallows towards the end and let them brown.
My oh my…
I am so glad to see creative, doctored-up recipes like this! Or excuse the pun, thinking outside the box. 😏
Years ago, my grandmother taught me to add ingredients to boxed cake and brownie mix, and wow, what a difference in flavor, richness, and moistness! She added mayonnaise to chocolate cake mix for example. A splash of genuine vanilla extract too. Although I rarely bake cakes, brownies, etc., sometimes an occasion calls for home baked dessert. Today is one of those occasions, and I just put brownies in the oven with this recipe as inspiration.
I’ve never used espresso in baking before, but I had instant Starbucks on hand, and added a tsp to the brownie mix along with melted butter instead of oil. They’re baking now. Can’t wait to try them!
I’d like to try this recipe but make enough for a larger jelly roll pan size (17 x 11 1/4 outside dimensions). I’m looking for more of a bar type height. Would you recommend 3 boxes of mix, & tripling your ingredients? Thank you!
Hi Sue! Without trying it myself, I can’t offer an accurate recommendation. If you try tripling the recipe, report back and let me know how it goes!
The best brownies I’ve ever eaten had a bag of Bit O’ Brickle mixed in. the batter It’s the candy inside a Heath bar, and it tastes amazing. It’s great for people who can’t have nuts, because they add a similar crunch. It’s in the baking aisle, next to the chocolate chips.
I don’t usually leave comments on recipes, but I have to leave one on this one.
This is absolutely the BEST brownie recipe I’ve ever followed. I used buttermilk. I didn’t have espresso powder, but I’ll be sure to have it for next time. I cooked them for 33 minutes in a 7×11 glass pan. Perfect. Just delicious.
Great “make it better” and it takes out the guesswork! Stealing a trick from someone else take your pan out halfway thru and tap on the counter (some might consider it a low drop). My son learned it someone and it creates a better top and fudgy inside. Let me know what you think.
I made these exactly as the recipe called for. They were amazingly chocolatey, with a rich, deep chocolate taste. I used Ghirardelli chocolate powder that I got at my grocery store. They were more cake-like than a true fudgy brownie. The texture was somewhat in-between brownie and chocolate cake. I wonder if there isn’t a way to keep them more deeply fudgy while still amping up the flavor.
Always use espresso, on occasion I’ll add a dash of cinnamon, always good quality dark chocolate chips. Never thought of using milk or butter instead of water and oil, I’ll have to try that!
Do we substitute the ingredients on the box with same measurements with this recipe? Or do we not use the ingredients on the box at all and just add the mix and these ingredients listed
Hi Clare! Do not follow the instructions on the box. Follow the instructions I have written!
box calls for 1 egg
1/4 cup water
1/4 cup oil
I am wondering about 2 eggs
1/3 cup of milk laced with coffee
but how much butter if the box calls for 1/4 water?
Also would love to add that cinnamon to the dry mix
Mix is Ghiarardelli Triple Fudge
I have made muffins out of them and were to die for
but I want to make cake like brownies this time
for a birthday with a lot of whipped cream on top
Thanks so much
addendum my last
I meant 1/4 cup water replaced with milk lacked with
Can you use whipping cream instead of the milk?
Sure, I would try it!
Hi, I’m just wondering if this Recipe will produce the kind of brownies with the crispy flaky top and the chewy , fudge center? Thank you
Yes! I describe these brownies as having a shiny flaky top and chewy inside!
I’ve been adding cherries successfully. I reduced water by 2 tablespoons. I slice firm cherries in half, removing pit and stem. I’ve found cherries must be firm, if they are too ripe they just dissipate into brownies. Add 2 to 4 minutes bake time.
I used Betty Crocker 18.3 Fudge Mix in a 8x 8 sq. pan lined with parchment, sprayed… baked for 37 minutes and toothpick insert came out clean. WHY were the 6-8 brownies in the middle very gooey?? Not at all what I expected
Hi Lori! What type of pan did you use? Glass, metal?
I am so disappointed in these, followed directions only changes were adding teaspoon of vanilla and using instant coffee mixed in the butter, instead of espresso powder. These came out like cake, no flakey tops, no fudgey texture.
I used a metal pan
I used Duncan Hines Dark Chocolate Fudge Brownie mix (18.2 oz). I used salted butter because that’s all I had. I also used whole milk and stirred in 1/2 cup mini chocolate chips before pouring into the prepared pan. I baked at 350ºF for 35 minutes in an 8×8 glass pan lined with parchment paper. AMAZING!
If I double the recipe, how long should I keep them in the oven for?
So I used a glass pan, 2% milk and no espresso. These brownies are definitely on the cakey side ( I typically prefer a fudgy brownie), but my lord, were they DELICIOUS! You might have made me a cake brownie fan!
Made these exactly as directed and they did not disappoint!! Not dry, not hard. Moist and incredibly delicious. I used an 8×8 glass dish 350 and they took the full 40 minutes. My brownies always turn out crappy until now!!! Thank you for a PERFECT recipe!! Brownies are on the family menu again!! ❤️❤️
I must have done something wrong. I fallowed the directions but mine came out dense and crumbly and the top wasn’t shiny and crackly like brownies normally are
They taste alright but I used instant espresso and maybe a bit to much because there’s definitely a slight bitter coffee flavor in the back. Oh well they are being covered in frosting so no one will notice I messed them up
I bought the ingredients for 2 pans. The brownies are a gift and I wanted to try a batch before I gave the second away. Long story short, my kids and I have tummy aches from eating too many brownies and the second batch is in the oven. 😝 The only change I made was to add caramelized cashews to the gift batch.
Made these but with instant coffee since that’s what I had & I straight up added the granules to the batter Bc I didn’t know any better. I also baked them in a glass 9×13 pan Bc that’s what I usually bake my brownies in & didn’t even realize this called for an 8×8 until after they went into the oven. Didn’t matter – family loves them & says they taste like hot chocolate.
Cut brownies with a plastic knife to keep lines clean. The plastic slides tight thru and the brownie doesn’t stick to it.
I just made these for the grandchildren and just had to sneak one to taste. O…M…G…!! These are absolutely scrumptious; moist and sooo chocolaty! A definite ‘keeper’ recipe. Super easy to make, too.
I need to make these right now and I am out of cocoa powder. Is it ok to just leave that out?
I don’t have milk, buttermilk or cream. Can I add sour cream instead?
Hi Rose! I haven’t tried it myself using sour cream, so I can’t offer a proper recommendation!
Beth, what brownie mix did you use?
I’ve made this twice, with 2 different mixes, and both came out dry…
Hi Debora! I can’t recall the exact brand, mostly likely Duncan Hines. Did you make sure to use a 18.3 or 18.4 oz box?
Can I use instant coffee powder?I have that in the house. Thanks for the wonderful recipes on your site.
Yes you can!
I made these and just have to say wow! Such a rich, deep chocolate flavor enhanced with a handful of semisweet chocolate chips because hey, no such thing as too much chocolate! Recipe is quick and easy, too! Definitely will be making these over and over again
Made these tonight and they were perfect! I followed the recipe exactly, baking at 37 min in a metal 8×8 pan. I didn’t have espresso powder but I had dark roast coffee and a spice grinder that worked wonders and these brownies are amazing! Will be using this from now when using a box!
I made these for a family get together. The brownies were soft. I added peanut butter and butterscotch chips. I will make these again using the espresso powder.
well I wouldn’t add coffee to anything I make since I don’t drink it and don’t like the taste of it
Will this work with a gluten free brownie mix?
I haven’t tried it – but I am thinking as long as the brownie mix is 18.3 or 18.4 oz it will work!
I live in an RV. I don’t like cooking with propane so I do my cooking and baking with an induction cook top, a microwave or air fryer. My air fryer also bakes. Any suggestions on time and temp for baking these in an air fryer? Love your site. Thanks!!
If I sub 1/4c of coffee for the expresso powder do I have to cut any liquid?